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We hope you got insight from reading it, now let's go back to peach and blackberry galette recipe. To make peach and blackberry galette you need 23 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Peach and Blackberry Galette:
- Get of Crust.
- Use 1 1/4 cup of flour.
- Take 1 1/2 tsp of sugar.
- Provide 1/2 tsp of salt.
- Get 1 stick of of unsalted butter, frozen and grated.
- Prepare 1 tsp of almond extract.
- Provide 4 of -6 tbsp ice water.
- Provide of Filling.
- Get 16 oz of or 1 lb frozen peaches, thawed and rinsed.
- Get 2 of cartons (6 oz. ea.) fresh blackberries, rinsed.
- Prepare 1 tbsp of cornstarch.
- Get 1 tbsp of sugar.
- Take 1/2 tsp of salt.
- Get 2 1/2 tsp of lemon juice.
- You need 1 tbsp of lemon zest.
- Take 1/4 tsp of freshly grated nutmeg.
- Provide 1 of **Nut /Base Filling**.
- Get 1/3 cup of hazelnuts, finely ground.
- Use 1 tbsp of flour.
- Take 1 tbsp of sugar.
- Prepare of Garnish For Crust.
- You need 1 of egg, beaten.
- Take 1 tbsp of turbanado sugar (or regular sugar).
Steps to make Peach and Blackberry Galette:
- Crust-Mix flour, sugar, salt and almond extract. Stir in grated butter and mix with a pastry cutter or by ur hands (make sure butter is frozen so it doesnt melt by the warmth of your hands) to a pea size crumb. Add in ice water one tablespoon at a time until sticky dough forms. Dont worry about blending in all the butter chunks perfectly to a pea size, it only makes the crust flakier in the final result!.
- Form dough in a ball shape and wrap in plastic and refrigerate for an hour to chill..
- Filling-Mix peaches, blackberries, cornstarch, sugar, salt, lemon juice, zest and nutmeg until coated and combined well. Refrigerate until ready to use..
- Nut Filling-Mix finely ground hazelnuts, flour and sugar. Set aside until ready to use. *I added this layer to the galette because it helps to keep the bottom of the crust from getting soggy once the fruit bakes in the dough.*.
- Preheat oven to 400°..
- Once dough is chilled, flour a work surface and rolling pin and roll dough to at least 12 inches around. Dont worry about your dough being perfectly round, after all, galettes are suppose to look rustic. Transfer the rolled dough to a parchment paper lined baking sheet..
- Put nut mixture in the middle of the dough and spread to about 1 1/2-2" from the edge of the dough..
- Add the filling to the middle of the rolled dough on top of the nut mixture leaving 1 1/2-2" around the edge of the dough to fold up. You can arrange a nice pattern with the peaches and blackberries to make it look pretty..
- Take the edges of the dough and fold up towards the middle of the galette and pleat the dough as you work around the edge. Remember, galettes dont have to look perfect, they're meant to look rustic and are very forgiving!.
- Take the beaten egg and brush the outside of the folded dough and sprinkle with the turbanado sugar or regular sugar..
- Bake for 25-30 minutes or until crust is golden brown. When done baking, let the galette cool slightly then transfer to a wire rack so the bottom of the crust can cool as well so it wont get soggy..
- Serve with ice cream on top or alone topped with fresh herbs..
Galettes are so versatile and a great vehicle for summer fruit. They're easier to make than a pie, but taste just as great. Enter the galette in all its crisp glory. The freshly-baked crust emits the aroma of almonds, crumbling easily while being firm enough to hold its shape. The choice pairing of blackberries and peaches creates the perfect balance of sweetness and acidity, resulting in a galette of multifarious flavours.
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